marmalady
Executive Chef
Thought I had posted this in the past, but a search turned up nothing, and since peach season is on us, here is a wonderful cake! This was the first dessert of mine that was 'featured' on the restaurant menu!
GINGER PEACH UPSIDE DOWN CAKE
Topping:
4T butter
¼ cup brown sugar
2 cups fresh sliced peaches
1 ½ T minced crystalized ginger
Cake:
1 1/3 cups flour
1 ½ tsp. baking powder
¼ tsp. salt
¼ tsp. ground ginger
8T butter
1 cup sugar
2 large eggs
1 ½ tsp. vanilla
½ cup milk
Preheat oven to 350. In 9inch round cake pan, melt butter over low heat; stir in brown sugar and cook for 3-4 minutes, til the mixture is smooth and bubbly. Remove from heat. Reserve 5 of the peach slices for the center; arrange the remaining slices, side by side, in a ring on the brown sugar mixture, about ¼ inch from the sides of the pan. Arrange the reserved slices in a pinwheel pattern in the center. Sprinkle the crystallized ginger over the peaches; set aside.
Mix together flour, baking powder, ginger, and salt. Beat butter for 30 seconds at medium speed, til creamy. Beat in sugar and continue to beat for 2-3 minutes, til the mixture is light. Beat in eggs one at a time, beating after each addition. Beat in vanilla; on low speed, beat in half theflour mixture til just combined. Scrape down bowl and beat in milk, then the remaining flour til just combined. Spoon batter over peaches in pan; spread batter evenly over peaches, covering completely and making sure the batter touches the sides of the pan. Bake for 45-50 minutes, til tests clean. Cool for 3 minutes; then run a knife around the sides of the pan; invert a serving plate over the cake and invert the cake and pan onto the plate; lift off the cake pan and replace any peaches that may have stuck. Cool slightly; serve warm or room temperature with whipped cream or ice cream.
GINGER PEACH UPSIDE DOWN CAKE
4T butter
¼ cup brown sugar
2 cups fresh sliced peaches
1 ½ T minced crystalized ginger
Cake:
1 1/3 cups flour
1 ½ tsp. baking powder
¼ tsp. salt
¼ tsp. ground ginger
8T butter
1 cup sugar
2 large eggs
1 ½ tsp. vanilla
½ cup milk
Preheat oven to 350. In 9inch round cake pan, melt butter over low heat; stir in brown sugar and cook for 3-4 minutes, til the mixture is smooth and bubbly. Remove from heat. Reserve 5 of the peach slices for the center; arrange the remaining slices, side by side, in a ring on the brown sugar mixture, about ¼ inch from the sides of the pan. Arrange the reserved slices in a pinwheel pattern in the center. Sprinkle the crystallized ginger over the peaches; set aside.
Mix together flour, baking powder, ginger, and salt. Beat butter for 30 seconds at medium speed, til creamy. Beat in sugar and continue to beat for 2-3 minutes, til the mixture is light. Beat in eggs one at a time, beating after each addition. Beat in vanilla; on low speed, beat in half theflour mixture til just combined. Scrape down bowl and beat in milk, then the remaining flour til just combined. Spoon batter over peaches in pan; spread batter evenly over peaches, covering completely and making sure the batter touches the sides of the pan. Bake for 45-50 minutes, til tests clean. Cool for 3 minutes; then run a knife around the sides of the pan; invert a serving plate over the cake and invert the cake and pan onto the plate; lift off the cake pan and replace any peaches that may have stuck. Cool slightly; serve warm or room temperature with whipped cream or ice cream.
